ISO-Pumpkin Tiramisu Recipe

[Terri-Lynn2]

Does anyone have a recipe for this I tried a search of the Libby's website but no luck. I would like one that someone else has tried. My SIL got talking about this wonderful dessert she had at some friends and I would like to try to make it myself.

Thanks

Terri

[kbucky]

One of my BHG cookbooks has a trifle recipe, made with pumpkin bread chunks, pears, and custard. I've never made it, but if you want I can post it (I'd need to type it out)...though it's no tiramisu. I am intrigued with 'pumpkin tiramisu' now! Let me know if you are interested...

[Linda in MO]

I did a search at google.com and several recipes came up...
http://www.google.com/search?q=Pumpkin+Tiramisu+&btnG=Google+Search

[tracey67]

I have a recipe from the Nov. 97 Food & Wine in my files. I'm afraid I can't review it though. Somehow, I've had the recipe all these years, but still haven't tried it. Here it is though - and if you do try it, let us know how it is. :) tracey

Pumpkin Tiramisu

2 tablespoons bourbon
1/2 C. plus 1 tablespoon sugar
9-ounce package chocolate wafers
15-ounce can pumpkin puree
1/2 cup dark brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1 3/4 cups mascarpone cheese
1 3/4 cups heavy cream
2 tablespoons unsweetened cocoa powder
1/2 cups harvest crunch (optional - recipe follows)

In a small saucepan, combine the bourbon with 1 tablespoon sugar and bring just to a boil. Remove from the heat. Line the bottom of a large baking dish with 18-20 cookies, overlapping them slightly. Brush the cookies with half of the bourbon syrup.

In a large bowl, combine the pumpkin puree with the remaining 1/2 cup of sugar, brown sugar, cinnamon, ginger and nutmeg. Add the mascarpone and cream. Using an electric mixer, beat the pumpkin mixture on medium speed until soft peaks form; do not overbeat. Spread half of the pumpkin mixture evenly over the cookies in the dish.

Cover the pumpkin mixture with the remaining cookies, overlapping them slightly. Drizzle with remaining bourbon and cover with remaining pumpkin mixture. Sift the cocoa over the center of the tiramisu, cover with plastic wrap and refrigerate overnight. Sprinkle harvest crunch around the edge of the tiramisu and serve cold.


Harvest Crunch

1 cup raw pumpkin seeds
1 cup raw sunflower seeds
1 large egg white, lightly beaten
1/2 cup sugar

Preheat the oven to 350. Line a large baking sheet with parchment or wax paper. Combine both seeds in a bowl and add just enough egg white to thoroughly moisten the seeds. Add the sugar and toss to coat. Spread the seeds on the baking sheet and toast for 10 minutes. Stir to loosen the seeds and toast for 2-3 more minutes, or until light golden. Let crunch cool and separate any clumps. (Will keep for up to 1 week in airtight container.)

[Terri-Lynn2]

Thanks Kbucky for your suggestion on typing in the recipe, but save your fingers for now and I will try the one posted and check out the link posted by LInda in MO. I wont promise that I will not be back begging you to post at a later date though.

Thanks for your input Linda in MO and tracey67, I will give it a whirl.

Thanks


Terri